Hilgardia
Hilgardia
Hilgardia
University of California
Hilgardia

Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

Authors

Rose Marie Pangborn
Marion J. Simone
Elly Hinreiner Platou

Authors Affiliations

Rose Marie Pangborn is Assistant Specialist in Food Technology, University of California, Davis; Marion J. Simone is Principal Laboratory Technician in Food Technology, University of California, Davis; Elly Hinreiner Platou was Assistant Professor of Food Technology, University of California, Davis, when this study was made.

Publication Information

Hilgardia 11(11):10-10. DOI:10.3733/ca.v011n11p10. November 1957.

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Abstract

Flavor and sweetness are closely related factors—especially in fruit products—but there exists a level at which added sucrose ceases to enhance the flavor of the product and the relationship between sweetness and flavor is influenced by acidity.

Pangborn R, Simone M, Platou E. 1957. Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product. Hilgardia 11(11):10-10. DOI:10.3733/ca.v011n11p10
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